Photo courtesy of DanDan
DanDan on a Friday night is a mess in the best possible way—a riot of people and bags and plates, with servers squeezing through the spaces between while the bartenders do their best to keep up with the crush that keeps backing up to the door.
The place is small, but not small-small. Downstairs, the bar takes up an inordinate amount of room, and everything else is just squeezed in. Two-tops press up against the big windows looking out onto the hustle of 16th Street, and more are tucked under the overhang of the lofted second-floor seating area. The hostess stand half-clogs the only passage between the main floor and the stairs leading up. It would be a terrible place to eat if it weren’t also such a fun place to throw yourself into. There’s a mosh-pit sensibility to it: You can get where you’re going, but not without bouncing off a few bodies first.
I sit in the corner at the bar with a sweating Tsing Tao, slurping cold sesame noodles that have a nutty, sweet kick and working through a plate of cumin pork that leaves my tongue slick with a mix of dusty-hot cumin and peppers. Even the fizz of the beer won’t wash it off.
Read more »
Bryn Mawr’s Yangming, which has been closed since a roach infestation was discovered by local authorities says it will clean up the restaurant and reopen. The Main Line restaurant, which was once named one of the best Chinese restaurants in America, posted an apology via Facebook.
Read the apology »
The Main Line Times has the details about Bryn Mawr’s Yangming being shut down because of an “active infestation” of roaches. The ordeal began on Friday when a child received not one but two dishes of Thai noodles that contained roaches in them.
The family of the girl demanded to see a manager but were not placated by offers of free lunch and gift certificates. The restaurant then called the police on the customers (never call the police when there is an active infestation of roaches in your kitchen). The police responded, witnessed the roaches and closed the restaurant. Superintendent William Colarulo told the Main Line Times, the bugs were “all over the place.”
Read more »
On Friday, DanDan at 126 S 16th Street received its liquor license. On Wednesday, August 19th, the Sichuan/Taiwanese spot will be launching its interestingly named happy hour, “The Baby High-Five Happy Hour.”
The happy hour includes $5 beverages and bites. Drinks include a featured beer, house red and white wines by the glass, plus well liquors with a choice of mixer.
Happy Hour is available weekdays from 4:30 p.m. to 7 p.m.
Check out the happy hour bites and full drink list »
Free Dan Dan noodles with the purchase of any meal through Friday.
DanDan opened over the weekend at 126 S 16th Street. The restaurant serves Sichuan and Taiwanese cuisine in Center City for lunch and dinner.
For now the restaurant is operating as a BYOB, but soon enough the restaurant will have a full liquor license. The restaurant is run by Kevin and Catherina Huang, former operators and managers of Han Dynasty’s University City location. As such, the dan dan noodles are a must order (even better, they’re free with any purchase through Friday). Even after bringing leftovers back to the office, several staff members put the noodles slightly ahead Han Chiang’s renditions.
Highlights and full menus »
The space, currently in renovation, at 126 S 16th.
From the former operators and managers of Han Dynasty University City comes DanDan, a fresh combination of Sichuan and Taiwanese cuisine in Rittenhouse. Kevin and Catherina Huang plan to open (tentatively) on July 1st at 126 S 16th Street.
In this upscale environment (think full, operating bar), the duo hope to offer healthy, authentic, and quality Chinese food that will be customizable for gluten-free and vegetarian diets (which isn’t exactly authentic, but we’ll let that slide) and will also, like Han Dynasty, be customizable for spiciness.
Read more »
Rai Rai Ramen is now open on at 915 Race Street in Chinatown. The “House of Noodle” offers seven varieties of Japanese ramen plus another 21 specialty ramen that run from seafood to pork intestines. The location is open Sunday to Thursday, from 11 a.m. to 10 p.m. and Friday and Saturday, from 11 a.m. to 11 p.m. The menu also lists the North Brunswick location that was closed do to fire and a location in Kailua, Hawaii.
Read more »
Philly.com’s Sam Wood has the story on a severe case of food poisoning that struck nearly 100 lawyers and Temple University law students in Chinatown last month. An eight-course dinner at Joy Tsin Lau was held as a fundraiser for the Asian Pacific American Law Student Association and the outcome was severe.
Several attendees had to seek medical attention and David S. Haase, a Center City lawyer, told Wood that “a combination of non-stop puking and explosive diarrhea kept him bedridden for four days.”
Read more »
This is what happens at a hot pot restaurant: you get raw meat, uncooked noodles and a pot of broth and prepare to have the time of your life (or at least a fun lunch).
Considering that until recently Philadelphia had no shabu shabu restaurants, it’s pretty exciting that we now have two (soon to be three, with Nine Ting). Shabu shabu is not just me stuttering on the page. It’s the name of a special kind of cook-your-own Asian noodle soup.
Hippot Shabu Shabu can get somewhat pricey if you go for dinner (because you’ll invariably look at the menu with pages of meats, noodles, and balls and want to try them all) Unfortunately, those little additions all come at a cost (usually about $3.95 a pop, to be precise), and that’s on top of $10-$20 you’re paying for the soup itself.
But then there’s Hippot Shabu Shabu’s lunch deal.
Read more »
Grubhouse hosted the debut of Dump-N-Roll.
We had a feeling that the Dump-N-Roll pop-up at Grubhouse would be packed when we saw the Facebook shares cross 1,000 on Friday. And sure enough, it was a packed house when we arrived shortly after 6 p.m. to 23rd and Passyunk in South Philadelphia. The Dump-N-Roll truck, showing off its fresh paint job was parked outside Grubhouse, inside the smell of dumplings was intoxicating.
Despite it being the debut of Dump-N-Roll and a packed house, the kitchen crew did an admirable job pumping out the dumplings, summer rolls and salads.
Our favorite dumplings were the traditional pork and chive. The skins, on the thicker side of the spectrum but not as doughy as some Chinatown standards. The pork was flavorful and the roasted garlic soy sauce hit the spot. Most of the options at the pop-up were fried, we wouldn’t mind seeing a steamed dumpling on the menu. But nonetheless, we look forward to Dump-N-Roll’s debut on city streets.